Recipe for Mexican Quinoa Salad

Ingredients

• 2 cups corn (7 oz can Green Giant Mexicorn)
• 2 cups quinoa, organic, rinsed well and cooked
• 2 cups Pinto Beans, canned (any, unseasoned)
• 2 cups Kidney beans, canned
• 5 tablespoons onion, red
• 1 cup brown rice (cooked)
• 1/4 cup cilantro, fresh, chopped
• 3/4 cup olive oil
• 1/3 cup red wine vinegar
• 2 cloves garlic minced